Creamy Harissa Chickpeas with caramelized onions is a vegan, one-pan dinner that comes together in under 30 minutes with coconut milk and harissa seasoning. It's hearty, satisfying, and great to enjoy with rice, bread, or salad.
A Quick Look At The Recipe
- What it is: A quick vegan Harissa Chickpeas with caramelized onions and coconut milk.
- Time & Yield: 30 minutes, serves 4.
- Taste & Texture: A smoky, mildly spicy, creamy dish featuring tender chickpeas in a velvety sauce, balanced by caramelized onions and coconut milk.
- How to make: Sauté the onion, then add Harissa seasoning and spices, followed by tomatoes, chickpeas, and coconut milk; simmer until the sauce becomes creamy.
Hi, I love how creamy and golden these creamy harissa chickpeas are, and they're packed with bold, punchy flavors that make them perfect for a quick vegan weeknight dinner.
I like that this dish is light and vegan, yet still satisfying. If you enjoy North African flavors, the sauce really stands out, rich, spiced, and full of depth.
Jump to:
Ingredients & Substitutions
- Chickpeas: I've used canned chickpeas(aka Garbanzo beans). Feel free to use home-cooked chickpeas too (soak the dried chickpeas overnight, then cook them until tender in an Instant Pot, slow cooker, or on the stovetop; see FAQ for instructions).
- Olive oil: You can swap it for avocado oil or coconut oil for tropical flavors.
- Onion: I find red onions work best for that deep, sharp flavor, but you can swap them with yellow onions or shallots.
- Garlic: You can swap jarred garlic for fresh, but freshly minced garlic gives the best flavor.
- Harissa seasoning: You can also use Harissa paste or sauce instead(follow the same instructions). You can find it at most grocery stores, Middle Eastern markets, or online stores. Look for the paste in a jar or tube, or the dry seasoning blend in the spice aisle.
- Smoked Paprika: Swap in for cayenne pepper for heat.
- Crushed tomatoes: I used canned crushed tomatoes to keep this dish quick, but you can also use fresh tomatoes.
- Coconut milk: I wanted to keep this recipe vegan, so I used it for creaminess. You can also swap it with heavy cream, which makes it richer and more restaurant-style.
- Lemon juice: This adds a fresh, lemony brightness to the dish.
- Spinach: You can also swap it with bell peppers or leafy greens like baby kale, mustard leaves, or collard greens.
- Optionally garnish with parsley, cilantro, or oregano.
How To Make Harissa Chickpeas
- Step 1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes, until soft and lightly caramelized.
- Step 2. Stir in the garlic, harissa seasoning, cumin, and smoked paprika. Cook for about 1 minute until fragrant.
- Step 3. Pour in the crushed tomatoes.
- Step 4. And simmer for 5 minutes, or until slightly thickened.
- Step 5. Stir in the chickpeas(drained and rinsed), spinach, salt, ground black pepper, lemon juice, and coconut milk.
- Step 6. Over low heat, cook for another 5 minutes, or until the spinach wilts, allowing it to soak up all the flavors.
♨️How To Adjust The Heat Level
These creamy harissa chickpeas have a medium level of heat, mainly coming from the harissa seasoning.
- To make them milder, use a milder harissa seasoning or simply reduce the amount, about half of what's recommended in this harissa chickpea recipe.
- For extra heat, increase the harissa seasoning and add red pepper flakes, fresh chili peppers, or cayenne pepper for a deeper heat.
Expert Tips For Best Results
- Not all harissa brands are the same; some are fiery, others mild, so I always taste first before cooking.
- I lightly smash a few chickpeas with the back of a spoon while cooking; it thickens the sauce naturally and makes it cling to everything so much better.
- Chickpeas are natural flavor sponges, so I always make this the night before. By the next day, the sauce turns even deeper, richer, and more developed in flavor.
Frequently Asked Questions
I used canned chickpeas for this recipe, but if you prefer homemade, soak dried chickpeas overnight (about 8 hours). Then cook them in the Instant Pot (about 12 minutes), in the slow cooker (on low for about 6 hours), or on the stovetop (simmer for 45-60 minutes) until soft and tender.
Yes, absolutely. You can add crumbled feta cheese on top for a creamy, salty finish.
Store in the fridge for up to 3 days or freeze for up to 2 months. When ready to eat, add a little water to loosen the texture, then reheat gently on the stove or in the microwave. Add a squeeze of lemon or a sprinkle of fresh cilantro to freshen it up!
My favorite way is with warm naan bread, it's perfect for scooping up that creamy Harissa chickpea sauce! You can also serve it over rice or couscous, enjoy it on its own as a hearty meal, use it as a filling for wraps or gyros, or toss it into salads.
📖 Recipe
Harissa Chickpeas
Ingredients
- 15 oz chickpeas cooked, drained, and rinsed(2 cans)
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1½ teaspoons harissa seasoning adjust to taste
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 cup crushed tomatoes (canned/fresh)
- ½ cup coconut milk
- Salt to taste
- ½ teaspoon ground black pepper adjust to taste
- 1 tablespoon lemon juice
- ½ cup spinach (or kale)
Instructions
- Heat olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes or until soft and lightly caramelized. Don't rush this step; this is where flavor starts.
- Stir in garlic, harissa seasoning, cumin, and smoked paprika. Cook for about 1 minute until fragrant.
- Pour in crushed tomatoes. Stir and let it simmer for 5 minutes so it thickens slightly.
- Stir in the chickpeas, coconut milk, lemon juice, salt, ground black pepper, and spinach. Stir gently, then cook on low heat for 5 minutes so they soak up the flavor.
- Enjoy with naan bread or rice.
Notes
- You can use canned or home-cooked chickpeas, swap coconut milk for heavy cream for a richer version, and use either harissa seasoning or paste, depending on what you have.
- Adjust the heat easily: use less harissa for a milder dish, or add red pepper flakes, cayenne, or fresh chilies for extra spice.
- For the best flavor, cook the onions until lightly caramelized: this builds the rich base of the dish.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months; great for meal prep in individual portions.
- Reheat gently on the stove or microwave, add a splash of water if needed, and finish with lemon juice or fresh herbs to refresh the flavors.
